Description
These homemade flaky croissants are buttery, golden, and crisp on the outside with delicate laminated layers inside. A classic French bakery-style pastry made right at home.
Ingredients
3 1/2 cups all-purpose flour
1/4 cup granulated sugar
2 1/4 teaspoons active dry yeast
1 1/4 teaspoons salt
1 cup warm milk
2 tablespoons unsalted butter, melted
1 cup unsalted butter, cold, for laminating
1 egg
1 tablespoon milk, for egg wash
Instructions
- In a large bowl, combine the flour, sugar, yeast, and salt until evenly mixed.
- Add the warm milk and melted butter, then mix until a soft dough forms. Knead for 5 to 7 minutes until smooth and elastic.
- Place the dough in a lightly greased bowl, cover, and let it rise in a warm place until doubled, about 1 to 1.5 hours.
- Punch down the dough, shape into a rectangle, wrap tightly, and refrigerate for at least 1 hour.
- Place the cold butter between parchment paper and flatten into a thin rectangle. Chill until firm but pliable.
- Roll the chilled dough into a larger rectangle, place the butter slab in the center, and fold the dough over it like an envelope.
- Roll the dough into a long rectangle, fold into thirds, wrap, and chill for 30 minutes. Repeat this rolling and folding process two more times.
- After the final fold, refrigerate the dough for at least 1 hour or overnight.
- Roll the dough into a large rectangle about 1/4 inch thick, then cut into long triangles.
- Roll each triangle from the wide end toward the tip to form croissants.
- Place croissants on a lined baking sheet, cover loosely, and let proof until puffy, about 1 to 2 hours.
- Preheat the oven to 375°F (190°C). Whisk the egg with 1 tablespoon milk and brush over the croissants.
- Bake for 18 to 22 minutes until deep golden brown and crisp. Let cool slightly before serving.
Notes
Add chocolate pieces before rolling for chocolate croissants.
Spread almond filling inside for almond croissants.
Add cheese for a savory variation.
Keep dough chilled between folds to prevent butter from leaking.
Store in an airtight container at room temperature for up to 2 days.
Reheat in a 300°F (150°C) oven for 5 to 8 minutes.
Freeze baked croissants and reheat from frozen until warmed through.
Dough can be refrigerated overnight after the final fold for better flavor.
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 croissant
- Calories: 300 kcal
- Sugar: 6 g
- Sodium: 230 mg
- Fat: 17 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.5 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 70 mg
